Instructions. Preheat oven to 350°F. Cook rice according to package directions. Meanwhile, heat oil in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until onions start to soften, about five minutes. Add garlic and both chili powders; cook about one more minute.
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving ½ cup of pasta water. Step 2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes.
Place the corn vertically on the cutting board. Stabilize by hand and cut off the kernels around the cob with a knife (while rotating the corn). Transfer the rice into a sieve and leave the rice for several minutes in order to drain water completely. Put the rice in a pot and add the same amount of water (1 cup).
Rinse the rice under cold water and keep swishing the rice around until the water runs clear. Transfer the rice to the rice cooker inner pot and add water to the 2 cup line for white rice. Add the corn, sake, and salt, and stir. Close the lid, choose the [Plain] function and press start. Open the lid and add the butter.
64VbJ. how to make corn rice
